Cellars at Jasper Hill Cheese Collection

This item is available for a limited time and cannot be added to a Registry.

Summary

Handcrafted by farmstead cheesemakers in Vermont, these four distinctive cow’s milk cheeses are aged with care by the Cellars at Jasper Hill, an artisanal cheese partnership that creates sustainable business opportunities for local dairy farmers.

Moses Sleeper: Developed by Mateo Kehler at Jasper Hill Farm, this bloomy-rind cheese has a buttery and bright flavor when young; with aging it becomes creamier, with flavor notes of brassica vegetables; 8 oz.

Cabot Clothbound Cheddar: An English-style aged cheddar with notes of caramel and a unique crystalline texture. It’s from Marcel Gravel and May Leach of Cabot Creamery; 8 oz.

Bayley Hazen Blue: Jasper Hill Farm’s flagship cheese, this is a creamy, very approachable, mildly sweet and salty blue made from the raw milk of Ayrshire cows; 8 oz..

2 lb. total.

Made in USA.

Because the items in this collection are crafted in limited quantities, we may occasionally have to make substitutions with similar items of equal quality.

Use & Care

Receiving Instructions

Refrigerate the cheese upon receipt. It is best stored in a vegetable bin or container away from the refrigerator fan. We recommend leaving the cheese in the packaging as it comes to room temperature, to prevent oxidation, which may affect the flavor. Cut and set out only as much cheese as you plan to serve, returning the rest to the refrigerator.

To experience the cheese’s full flavor, serve at room temperature. For optimal flavor and texture, bring the cheeses to room temperature for approximately 1 hour prior to serving. Leftover cheese is best re-wrapped in parchment or waxed paper. Plastic wrap is not recommended. It is best to consume the cheese within one to two weeks of receipt.

Shipping Rates

Return Policy

At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.

About Cellars at Jasper Hill

Andy and Mateo Kehler started Jasper Hill Farm in 2003, in the sleepy village of Greensboro, Vermont. The verdant area produces cows’ milk of excellent flavor and quality, which Jasper Hill Farm and other small-scale producers use to make exceptional artisanal cheeses. The Kehlers built 22,000 square feet of caves where local cheesemakers could age and refine their cheeses. Jasper Hill acts as a bridge between these small producers and larger-scale markets.

Serving Suggestions

Compose a cheeseboard with honey or honeycomb and toasted nuts.

Set out an elegant cutting board with cheeses (one knife for each, so as not to mingle flavors), salumi meats, preserves, pickled vegetables, and bread or crackers.

Serve as a cheese course after dinner, and present with a small jar of light honey.

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